This workshop covers advanced techniques and ideas in brewing. Specifically, beer will be the main topic, but the basics can be applied to all fermented beverages. Discussions will cover the importance of your water source and simple water chemistry, the biology of the malts including what temperatures are important and why, the structure of hops and how to figure out how bitter or aromatic your beverage will be, and the life of the yeast where you will find out about their life cycle and discover that brewing is both aerobic and anaerobic!
Run time for this workshop is aproximately 1.5 hours, and easily much longer